The best I plan, the time from November through January is always so full of activities and holidays to celebrate that it becomes slightly chaotic; this year is no exception. We often focus during the holidays on the big meals we share with family and friends, but what about those in-between meals – those between shopping, major cooking, decorating, going to holiday parties, etc.? Foods that are easy to cook, serve, store, reheat, and tasty are high on our holiday to-do list.
Here are a few ideas for those quick, delicious, nutritious meals so needed during the holiday (or any) season. First is an easily put-together bean soup that makes a large pot for at least a couple of meals and is tasty and nutritious. It can be served with a nice salad and crusty bread. It can be served on top of a baked potato or brown rice if left thick.
My friend calls the bean soup “Dump Soup” because you dump everything in a pot and cook briefly, and there you have a meal. For a larger group, double the recipe. It will go a long way. If you do not add broth, you will have a thick soup, which is how it should be if served over baked potatoes or rice. For the potato option, bake the potatoes well-wrapped in aluminum foil at 350 degrees F until they are fully done. You can cook them in advance and reheat them, without the foil, in the microwave.
Dump Soup
Ingredients
- 1 clove garlic finely chopped
- 1 onion chopped
- 1 green bell pepper chopped
- 1 15-16 ounce can of low-sodium black beans with juice
- 1 15-16 ounce can of low-sodium pinto beans with juice
- 1 15-16 ounce can of low-sodium kidney beans with juice
- 1 12 ounce package frozen whole-kernel corn
- 1 10 ounce can Rotel tomatoes with chilies
- 1-2 14.5 ounce cans small-diced tomatoes or fire-roasted tomatoes
- You can add low-sodium vegetable broth if you want the soup to be thinner 2-4 cups
Spices:
- 6 Tablespoons chili powder
- 2 teaspoons paprika
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons ground cumin
- Cayenne pepper if needed for increased "heat"
Instructions
- In a large soup kettle, sauté onions in a little water until they begin to soften.
- Add the bell pepper and minced garlic and stir for 2 minutes.
- Empty each can of beans, including its juice, the Rotel tomatoes, and the diced tomatoes.
- Add the package of corn.
- Mix well, add broth if you wish.
- Cook over medium-low heat for 15-20 minutes until the soup is warmed thoroughly. Now, it is ready to serve!
A fun dessert, Spiced Pears in Red Wine only gets better over time. Prepare this simple recipe in advance and be ready anytime for dessert.
Spiced Pears in Red Wine
Ingredients
- 6 firm fresh pears
- 2 cups dry red wine
- 1/2 cup sugar
- 1 cinnamon stick
- 5 whole cloves
- 3-4 whole allspice
- 2-3 strips of lemon peel
- 1/2 cup of good port wine
Instructions
- Peel, core, and quarter the pears.
- Make a syrup by boiling together the red wine and sugar, with the lemon peel and spices.
- Add the pears to the syrup and gently simmer for 10 to 15 minutes until the pears are still firm but cooked.
- Place the pears in a deep storage dish.
- Add the port wine to the syrup and simmer for a few minutes, then pour over the pears. Refrigerate covered.
- Now you have a yummy dessert available for a nice finale to your meal!
